Kathrikkai Pulippu Koottu (Brinjal pulippu kootu)

Ingredients

Brinjal (kathrikkai) - 1/2 kg [violet colored]

Jackfruit seed (Palaa pazham kottai) - 10

Bengal gram (kadalai paruppu) - 1/2 cup (100 gm)

Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)

Asafoetida - 1/4 teaspoon

Tamarind (puli) - size of lemon

Salt  - 1 and 1/2 tablespoon

Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon

Bengal gram (Kadalai paruppu) - 2 tablespoon

Asafoetida - a small pinch

Dry Red chilly - 6

Grated Coconut - 1/4 cup

Sunflower oil - 1 tablespoon

1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
2. Roast them till they turn brownish red
3. Put them in a mixer grinder container
4. Add the coconut, half a tumbler of water and grind nicely

Preparation

1. Cook thoor dhal and keep it ready
2. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
3. Chop brinjal in to medium size pieces
4. Remove the top skin of jackfruit seed
5. Cut each jackfruit seed into 2 pieces
6. Heat 2 tumblers of water in a vessel along with chopped brinjal, bengal gram and jackfruit seed
7. Wait till the brinjal is half boiled
8. Add tamarind water
9. Add salt
10. Heat for 10 minutes
11. Add the grinded ingredients
12. Heat for 5 minutes
13. Add the cooked thoor dhal
14. Heat for 5 to 10 minutes
15. Turn off the stove
16. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
17. Allow mustard to burst
18. Add the mustard and curry leaves in the koottu

Chow Chow Pulippu Kootu

Ingredients

Chow Chow - 2 (big size)

Groundnut (verkadalai) - 100 gms

Bengal gram (kadalai paruppi) - 1/2 cup (100 gm)

Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)

Asafoetida - 1/4 teaspoon

Tamarind (puli) - size of lemon

Salt  - 1 and 1/2 tablespoon

Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon

Bengal gram (Kadalai paruppu) - 2 tablespoon

Asafoetida - a small pinch

Dry Red chilly - 6

Grated Coconut - 1/4 cup

Sunflower oil - 1 tablespoon

1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
2. Roast them till they turn brownish red
3. Put them In a mixer grinder container
4. Add the coconut, half a tumbler of water and grind nicely
5. Keep this ready

Preparation

1. Cook thoor dhal and keep it ready
2. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
3. Chop chow chow in to small pieces
4. Heat 2 tumblers of water in a vessel along with chopped chow chow, bengal gram and groudnut
5. Wait till the chow chow is half boiled
6. Add tamarind water
7. Add salt
8. Heat for 10 minutes
9. Add the grinded ingredients
10. Heat for 5 minutes
11. Add the cooked thoor dhal
12. Heat for 5 to 10 minutes
13. Turn off the stove
14. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
15. Allow mustard to burst
16. Add the mustard and curry leaves in the koottu

Poosanikkaai pulippu koottu

Ingredients

Poosanikkaai (white pumpkin) - 1/2 kg
White or brown Chickpea (kothukadalai) - 100 gms
Bengal gram (kadalai paruppi) - 1/2 cup (100 gm)
Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)
Asafoetida
Tamarind (puli) - size of lemon
Salt  - 1 and 1/2 tablespoon

Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon
Bengal gram (Kadalai paruppu) - 2 tablespoon
Asafoetida - a small pinch
Dry Red chilly - 6
Grated Coconut - 1/4 cup
Sunflower oil - 1 tablespoon

1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
2. Roast them till they turn brownish red
3. Put them In a mixer grinder container
4. Add the coconut, half a tumbler of water and grind nicely

Preparation

1. Soak channa dhal in water for 8 hours
2. Cook thoor dhal and keep it ready
3. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
4. Chop poosanikkai in small pieces
5. Heat 2 tumblers of water in a vessel along with chopped poosanikkai, bengal gram and kothukadalai
6. Wait till the poosanikkai is half boiled
7. Add tamarind water
8. Add salt
9. Heat for 10 minutes
10. Add the grinded ingredients
11. Heat for 5 minutes
12. Add the cooked thoor dhal
13. Heat for 5 to 10 minutes
14. Turn off the stove
15. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
16. Allow mustard to burst
17. Add the mustard and curry leaves in the koottu

Aviyal (Avial)

Ingredients

Poosanikkaai (pumpkin) - 250 gm
Parangikaai (yellow pumpkin) - 100 gm
Carrot - 100 gm
Beans - 50 gm
Sarkaraivelli (Sweet potato) - 100 gm
Chow chow - 1
Potato - 100 gm
Salt - 2 teaspoon

Grated coconut (thuruviya thengaai) - 1 cup
Green chilly - 4
Jeera - 1 teaspoon
Coconut oil - 2 teaspoon
Mustard - 1 teaspoon
Curry leaves (karuveppilai)

Preparation

1. Grind chilly, coconut and jeera in a mixer grinder. Don't grind too nicely
2. Chop all vegetables
3. Heat 2 tumblers of water in a vessel
4. Add all the chopped vegetables
5. Allow it to boil until the vegetables are cooked (touch to check the consistency)
6. Frequently stir so that all vegetables are properly cooked
7. Add the salt and mix thoroughly
8. Allow it to boil for 2 minutes
9. Add the grinded ingredients and allow to boil for 5 minutes. Stir frequently
10. Turn off the stove
11. In a separate pan, add 1 spoon of coconut oil and heat. Add mustard and allow it to burst. Add curry leaves
12. Add this to the aviyal vessel
13. Add 1 spoon of coconut oil to aviyal and mix
14. Let the aviyal cool down. Add 1 tumbler of curd and 1/2 teaspoon of salt
15. Mix thoroughly
16. Curd can also be added just before you start eating, so that the aviyal will not turn sour.